Tomato Tart Recipe
There’s something undeniably satisfying about crafting a French Tomato Tart, or Tarte à la Tomate. This classic dish combines the sweetness of ripe tomatoes with the tang of Dijon mustard, all atop a flaky puff pastry crust.
Its light and flavorful nature makes it a perfect addition to any meal, just like the beloved Red Lobster Crab Stuffed Mushrooms or a decadent Gourmet Mushroom Grilled Cheese Sandwich.
I first encountered this tart during a summer in Provence, where it was a staple at every gathering. The locals cherished it for its simplicity and the way it showcased the season’s bounty.
It’s a dish that brings people together, embodying the essence of French communal dining.
What sets this tart apart is its minimalistic approach—no heavy custards or creams—just fresh tomatoes, a smear of mustard, and a sprinkle of herbs. This simplicity allows each ingredient to shine, creating a harmonious blend of flavors.
What Makes This Recipe Special?
- Authentic Provençal Flavor: Inspired by traditional recipes from Provence, this tart captures the essence of French summer cuisine.
- Health-Conscious Choice: With its emphasis on fresh tomatoes and olive oil, it’s a heart-healthy option that doesn’t compromise on taste.
- Simplicity at Its Best: Requiring minimal ingredients and effort, it’s perfect for both novice cooks and seasoned chefs looking for a quick meal.
- Versatile and Customizable: Easily adaptable to include your favorite herbs or a different cheese, making it a versatile addition to your recipe repertoire.
- A Nod to Tradition: This tart is a staple in French households, bringing a touch of European culinary tradition to your table.
Tomato Tart Recipe
Equipment
- Sharp Knife
- Pastry Brush
Ingredients
- 1 frozen puff pastry thawed
- ¼ cup Dijon mustard
- 1 cup Gruyère cheese grated
- 3 ripe tomatoes sliced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon fresh thyme chopped
- 1 Tablespoon Herbes de Provence
- 1 Tablespoon extra-virgin olive oil
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Lightly roll out puff pastry on the parchment and transfer it to the baking sheet.
- Score a 1-inch border around the edges and prick the center with a fork.
- Spread Dijon mustard on the center, sprinkle grated Gruyère cheese evenly, and layer tomato slices on top.
- Season with salt, pepper, thyme, Herbes de Provence, and drizzle with olive oil.
- Bake for 30 minutes until the edges are golden brown. Serve warm.
Nutrition
What to Serve with Tomato Tart?
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